In a small bowl, whisk 1⁄4 cup water with the cornstarch until smooth. Set aside.

Heat a large wok (or large skillet) over medium-high heat. When the pan is hot, add the sesame oil, garlic, and ginger. (Caution: ginger will sputter.) Stir-fry until garlic is fragrant and ginger sizzles, about 1 minute.

Add the cauliflower, bell pepper, and tamari or soy sauce; raise heat to high, and stir-fry for 3 minutes.

Add the cornstarch slurry (stir to re-dissolve, if necessary) and the cashews and cook until most of the liquid has evaporated and the florets have softened but still retain an al dente bite, about 5 minutes longer, stirring in the pineapple during the last minute of cooking. Sprinkle with the cilantro and serve immediately.

Paulette Phlipot is an award-winning food, travel, and lifestyle photographer. To learn more about her work, visit p3images.com.

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Thanks for the great recipe. I made it tonight with sauteed fish. I did add scallions and hosion sauce. I did not cook the garlic and ginger until after the vegetables had stir fried for awhile. I was afraid it would burn. It turned out wonderful

I love this recipe; anything with ginger tastes better to me. I used potato starch instead of corn starch, due to all corn is now genetically modified. I recommend this recipe to anybody who doesn’t like cauliflower.

I made this today and was blown away, it was so amazing thank you for sharing! I didn’t serve it with grains (I am following Paleo) or tofu and still found it to be quite filling! I will be making this again!